Sentences with phrase «reserve the liquid in»

Turn off the slow cooker and drain the chickpeas, reserving the liquid in a bowl.

Shake colander to thoroughly drain tomatoes, reserving liquid in bowl.

Drain the cherries and reserve the liquid in a measuring cup.

REMOVE the chicken and vegetables from the pot using a slotted spoon, and transfer them to a serving platter, reserving the liquid in the pot.

Add the reserved liquid in which the beans cooked and the meat in its cooking liquid.

After the desired amount of time, strain the tea / coffee out of the liquid and reserve the liquid in the mason jar.

Not exact matches

A 2008 U.S. geological survey pegged oil reserves north of the Arctic Circle at 90 billion barrels — or 13 % of the projected undiscovered oil in the world — and 44 billion barrels of natural gas liquids.

Specifically, a sudden expansion of financial liquidity in the world's leading banking centers — whether an increase in British gold reserves in the 1820s or the massive transformation in the 1980s of illiquid mortgage loans into very liquid mortgage securities, or some other structural change in the financial markets — has been the catalyst behind every period of globalization.

While foreign interest in the loonie bodes well for Canadians who shop south of the border, it will also jolt Canada's fixed - income markets as reserve managers buy liquid debt securities with the Canadian dollars they own.

Disclosure related to the State Street Institutional Liquid Reserves Fund: You could lose money by investing in the Fund.

It proposes to increase its holdings of «liquid financial assets» by $ 35 billion in the form of domestic cash deposits and foreign exchange reserves.

What any individual bank needs to hold to maintain its liquidity in the face of stochastic adverse clearings, in addition of course to reserves of outside money, is not one specific type of earning asset, but a portfolio that includes enough liquid assets, meaning assets that can be sold on short notice with negligible losses from bid - ask spreads.

Because banks typically receive fresh inflows of reserves every day, as a result of ordinary deposits, loan repayments, or maturing securities, a responsible banker, once having set - aside a reasonable cushion of reserves, has only to see to it that the lending and investment that his or her bank engages in just suffices to employ those inflows, in order to succeed in keeping it sufficiently liquid.

The investment objective of State Street Institutional Liquid Reserves Fund («ILR» or sometimes referred to in context as the «Fund») is to seek to maximize current income, to the extent consistent with the preservation of capital and liquidity, by investing in U.S. dollar - denominated money market securities.

Under fractional reserve banking, commercial banks only hold a limited amount of their total funds in a liquid form at any given time.

The cooking liquid from the beans can be reserved and used as vegetable broth in other dishes, as well as frozen for up to 2 months.

If you choose to use beans you've cooked yourself, reserve the cooking liquid and use in place of the water and stock.

Drain the boiled vegetables, reserving some of the cooking liquid if you'll be using it in place of plant milk.

Dissolve 2 1/4 cups of the sugar in a pan with the reserved cooking liquid over low heat, then turn up the heat and boil for 1 minute.

Season with salt and pepper, Thyme, add in the Bay leaf, beef stock and 1/2 a cup of the reserved vegetable liquid.

Divide the chocolate liquid in half and reserve one half for the «top layer» of the almond butter cups.

Drain the apricots, reserving about 1 tbsp of the liquid, and put the fruit in the work bowl of a food processor fitted with the metal blade.

In large bowl, beat cake mix, oil, walnuts, orange segments, reserved 1/3 cup orange liquid, and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes.

It's pretty simple: Drain a can of chickpeas (or reserve the cooking water from cooking the beans), and use the liquid in place of egg or egg whites in your recipe.

Yep, I use the mushrooms themselves in the marinade mixture and the reserved mushroom water (after mushrooms are soaked for 30 minutes) in the cooking liquid for the dutch oven.

Toss cauliflower again, drain off any excess liquid (reserve for another use if desired), spread cauliflower and onion in an oiled roasting pan, and roast for about 20 minutes or until tender and beginning to caramelize, stirring once or twice during roasting process.

Place dates in a food processor and puree with 1 cup of the reserved date soaking liquid by adding slowly 1/4 cup at a time and blending until smooth.

1 pound large beans (Christmas limas, gigantes, etc.), soaked overnight 1/4 cup extra virgin olive oil 2 medium onions, halved lengthwise and thinly sliced 8 cloves garlic, roughly chopped 6 ounces portobello mushrooms, chopped 8 ounces shiitake mushrooms, thickly sliced 3 springs fresh thyme 1 28 - ounce can whole plum tomatoes in puree 1/2 cup red or white wine 1/2 cup reserved bean cooking liquid, or additional wine 1/2 cup chopped flat - leaf parsley 1 teaspoon salt 1/2 teaspoon freshly ground black pepper

When the recipe says to reserve liquid for cooking rice, is that to cook the rice in the instapot after the chicken is done?

1 cup pitted dates, soaked in warm water for 15 minutes and drained (water reserved) 1 pound carrots, peeled if desired, shredded 1 large or 2 small red apples, peeled if desired, cored, and chopped (I had 250g prepped Fuji apples) 1/4 cup date soaking liquid 1 tbsp lemon juice 1 tsp vanilla extract 1 tsp ground cinnamon (consider also adding nutmeg and ground ginger) 1/4 teaspoon sea salt 3/4 cup coconut flour Stevia to taste (optional, did not use)

Whisk 3/4 cup water, cranberry juice and reserved liquid from nuts in medium saucepan to blend.

Stir in the cooked black - eyed peas and corn, then add half of the reserved pot likker and cook until the liquid is reduced by half, about 20 minutes.

In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons reserved pickling liquid and 1 tablespoon honey.

Drain rice in a colander over a bowl, reserving 1 1/3 cups cooking liquid.

Cook pasta until al dente in a dutch oven with heavily salted water, reserving 1.5 cups of pasta cooking liquid after draining.

Whisk in the miso and the reserved liquid from the sorghum.

2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1 tablespoon olive oil 1 tablespoon vegan butter (I like Earth Balance) pinch of salt 1/2 teaspoon of Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning peLiquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning peliquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning per bowl

Chicken and White Bean Chili Ingredients: 1 pound boneless skinless chicken breast 3 cans (15 - ounce) cannellini beans, drain and reserve 1/2 cup liquid 1/4 cup corn oil 1 large onion, chopped 4 large garlic cloves, chopped 1 tablespoon ground cumin 1 teaspoon dried oregano 1/4 teaspoon dried crushed red pepper 1 cup chicken broth 2 cans (4.5 ounce) diced green chiles 1/2 cup whipping cream Cheddar cheese, grated Fresh cilantro, chopped Preparation: Heat oil in Dutch oven over medium heat.

Stir in the lemon juice, lemon zest, heavy cream, and reserved pasta liquid.

I love being able to utilize the bean's cooking liquid... I'm definitely putting this in my recipe reserve!

Turn them upside down, open the cans, and pour out the liquid (reserve for another use like smoothies or curry), leaving the thick cream in the can.

Stir in the trout and some of the reserved shallot pickling liquid to taste.

Thinly slice mushroom caps and place half in a medium saucepan with reserved barley soaking liquid.

Take reserved pasta cooking liquid and add slowly to pot in 1/4 cup increments, stirring to break down cheese until mixture becomes smooth and creamy.

Meanwhile, bring reserved nectarine - peach liquid to a boil in a small saucepan over medium heat.

Cook for another 3 minutes, then pour in the reserved mushroom liquid and red wine.

If the mixture needs a bit more moisture, drizzle in a small amount of the reserved liquid from the baby corn.

In a large liquid measuring cup, combine the white wine, chicken broth, dijon mustard and reserved tablespoon of flour; whisk until smooth.

bottle of beer, divided 1 very large white (or yellow) onion, thickly sliced 4 fresh Serrano peppers (or substitute jalapenos) 2 tablespoons canola or high - oleic safflower oil 4 cloves garlic 1 large stalk celery, diced 2 medium green bell peppers, chopped 1 tablespoon cumin 1/2 teaspoon freshly ground black pepper 1 teaspoon dried oregano leaves, preferably Mexican 1 package chicken - style seitan, well chopped (or substitute regular seitan) 1 4 - ounce can chopped fire - roasted green chiles, preferably Hatch 1 chipotle pepper (from canned chipotles in adobo), minced 2 1/2 cups crushed tomatoes (about 3/4 of a 28 - oz can) 1/2 teaspoon salt 1 1/2 cups reserved bean cooking liquid 1/2 ounce bittersweet chocolate Fat - free sour cream (or vegan sour cream) and chopped red onions, for garnish

Add the reserved 1/2 cup cooking liquid to the pesto in the food processor; pulse to combine.